DEC 23
2019
PASSED
9 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
THIRTY 10 CAFE & GRILLE.
BEAT. 34/100
3010 LBJ FRWY #210 · FARMERS BRANCH, DALLAS
Last inspected December 23, 2019 · passed
22 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
9
9 passed
VIOLATIONS
62
includes 22 critical
RECORDS COVER
3 YEARS
since Dec 2016
INSPECTION HISTORY
*44 Trash can provided for papertowel waste
*02 Cold Hold (41øF/45øF or below)
Chicken held at 57F
*45 Premises shall be maintained in good repair
Replace missing ceiling tiles in ceiling
*28 Date marking > 24 hrs,on site,temp 41F
*20 Grease Trap Tickets
*22 Handlers-Certificate Not On Site
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw beef over cooked items in freezer
*18 Toxic items labeling-non original container
*47 Health permit posted
JUN 172019PASSED6 violations2 CRITICALDETAILS
JUN 17
2019
PASSED
6 violations2 CRITICALDETAILS
*10 A chemical sanitizer used: contact times criteria
no chlorine
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
lettuce stored on the bottom shelf(inside the reach in cooler) adjacent to raw chicken and eggs.; raw chicken stored on top of raw beef inside the reach in cooler.
*02 Cold Hold (41øF/45øF or below)
raw egg measured at 54 degrees F
*10 Clean Sight and Touch
food residue/debris inside the reach in coolers.
*19 Water & Plumbing in good repair- per code
leaking pipe under the two compartment sink
*06 Time as PHC: 4 hours provide written procedures methods of compliance
DEC 112018PASSED7 violations2 CRITICALDETAILS
DEC 11
2018
PASSED
7 violations2 CRITICALDETAILS
*10 Clean Sight and Touch
food residue/debris inside the reach in coolers
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
a container filled with raw chicken stored on the shelf above the bottom shelf, directly above bags of spinach and lettuce. raw eggs and raw chicken stored on top of raw beef inside the reach in coole
*03 Food products not maintained at 135øF or above
orange chicken measured at 90 degrees F
*37 Storing the food at least 15 cm (6 inches) above the floor
frying oil stored on the floor inside the food prep area
*19 Hand sink water temperature below 110'F
water measured at 96.1 degrees F.
*22 Handlers-Certificate Not On Site
all employees that deal directly with food preparation must obtain a valid food handler card
*24 Food Labeling- with common name of the food
JUN 82018PASSED5 violations2 CRITICALDETAILS
JUN 8
2018
PASSED
5 violations2 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
*02 Cold Hold (41øF/45øF or below)
sliced ham measured at 51 degrees F; tuna fish measured at 51 degrees F
*19 Hand sink water temperature below 110'F
*06 Time as PHC: 4 hours provide written procedures methods of compliance
*28 Date marking commercially prepared of RTE/PHF
DEC 72017PASSED4 violations2 CRITICALDETAILS
DEC 7
2017
PASSED
4 violations2 CRITICALDETAILS
*10 Equipment and Utensils Cleaning-contamination
clean the inside of the ice machine thoroughly
*21 RFSM - Not On Site
register with the City of Dallas as a Registered Food Service Manager
*19 Water & Plumbing in good repair- per code
leaking 3-compartment sink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw beef stored adjacent to raw chicken inside the reach in cooler
show all 9 inspections →
JUN 292017PASSED4 violations2 CRITICALDETAILS
JUN 29
2017
PASSED
4 violations2 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored next to RTE tomatoes
*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4
Reheating in the warmer - frav atees 72.5 deg
*39 Utensils, single serve items 6 inches off - floor
*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable
FRP behind the grill -
JUN 282017PASSED10 violations4 CRITICALDETAILS
JUN 28
2017
PASSED
10 violations4 CRITICALDETAILS
*21 RFSM - Not On Site
*03 Food products not maintained at 135øF or above
coked chicken at 120.1 degrees
*02 Cold Hold (41øF/45øF or below)
Center POUR -serving line Lunch meat 46.6
*37 Storing the food at least 15 cm (6 inches) above the floor
*47 RFSM Certificate - Not Display
*05 Rapidly reheat 165øF for hot holding
Reheating cooked chicken in the 120 degree warmer
*22 Handlers-Certificate Not On Site
*14 When to wash hands before donning new gloves
*31 Handwashing lavatory - accessible
*18 Toxic items labeling for original container
JUN 162017PASSED11 violations4 CRITICALDETAILS
JUN 16
2017
PASSED
11 violations4 CRITICALDETAILS
*18 Toxic items labeling-non original container
*45 Living or sleeping quarters, separation
*47 RFSM Certificate - Not Display
*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return
*02 Cold Hold (41øF/45øF or below)
Lunch meat - middle POUR - serving line at 46.4 degrees
*37 Storing the food at least 15 cm (6 inches) above the floor
*05 Rapidly reheat 165øF for hot holding
Reheatung chicken in a non working hot holding unit
*31 Handwashing lavatory - accessible
Hot holding unit at 120.1 degrees- chicken
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*14 When to wash hands before donning new gloves
DEC 12016PASSED6 violations1 CRITICALDETAILS
DEC 1
2016
PASSED
6 violations1 CRITICALDETAILS
*21 RFSM - Not On Site
*33 Warewashing sinks and drain boards, self-draining.
Single drain board
*47 RFSM Certificate - Not Display
One person with a Registered Food Manager Certificate issued by the City of Dallas is required to be on duty at the establishment while employees are on site. The application for a City of Dallas Reg
*32 Equipment and Utensils Multiuse Materials durable
Bag used for food storage - sugar
*03 Food products not maintained at 135øF or above
Cooked chicken at 105.0 degrees Cooked chciken at 79.3 degrees
*02 Cold Hold (41øF/45øF or below)
Large POUR Cut tomatoe at 43.5 degrees Turkey ham at 43.1 Salad bar Canned olives at 43.0 hard boiled eggs at 53.3 degrees
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →